Urulai Kizhangu Masal fondly called as Kizhangu in many Hotels is the most popular, Un beatable and traditional side dish for Poori and Chapatis in Tamilnadu. Even today in many Tamil Brahmin families this side dish is the most sought one by the elders. We love to have this even by spreading on Dosas and Breads. An easy, simple yet mouthwatering side dish...
Pre time: 20 mins Cooking time: 10 mins Serves: 3
Ingredients needed to make Urulai Kizhangu Masal:
Pressure cooked or well boiled Potatoes 3 Thinly sliced onions from 3 Slitted green chillies 5 Finely chopped tomatoes 2 Besan flour / Chickpea flour 1 tb spoons Salt to taste Turmeric powder 1/2 tea spoon Oil 2 tb spoons Curry leaves few Mustard seeds, urad dal and chana dal for seasoning
How to make Urulai Kizhangu Masal?
Pressure cook or boil well the potatoes. Peel off the skin. Mash them to rough small pieces and keep aside.
Heat a pan with oil.
Do the seasoning with mustard seeds, dals and once they become brown add the green chillies, curry leaves and onions and fry for two minutes.
Then add the tomatoes, turmeric powder and required salt and stir till it becomes soft.
Add the besan flour too and mix everything well and stir for a minute.